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Shrimp and Prosciutto Spiedini

Spiedini are any mix of ingredients cooked on a skewer.

  • Servings: 8

Source: Martha Stewart Living, June/July June/July 1993


  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 2 bunches fresh rosemary
  • Salt and freshly ground pepper
  • 32 jumbo shrimp, peeled and deveined
  • 12 slices prosciutto
  • 1 loaf of coarse-textured Italian bread, cut into 1 1/2-inch cubes


  1. Mix together white wine, lemon juice, 1/2 cup oil, a few sprigs of chopped rosemary, and salt and pepper to taste. Add shrimp; marinate for 1 hour.

  2. Heat a grill to medium hot and place grid 4 inches above coals. Remove shrimp from marinade and wrap a third of a piece of prosciutto around middle of each shrimp. Place shrimp on skewers, alternating with bread cubes, tucking a small sprig of rosemary between shrimp and bread. Set aside until ready to grill.

  3. Brush with oil and grill for 2 to 3 minutes on each side.


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